Lo Mein is one of the staples of Chinese restaurants in the US. In general, it’s not bad,
but it’s a bit greasy, and a bit bland. This version of it is closer to authentic, and has
a really nice kick.
The heat comes from a sauce called Sambal. Sambal is the vietnamese name, but Chinese make
it too, and call it chili-vinegar sauce. It’s basically a ton of fresh chilis – the variety that
we call Thai bird chilis – pounded in a mortar and pestle until it forms a loose sauce, roughly the consistency of a thin ketchup.
You really need to go to a Chinese grocery for the noodles. The chinese egg noodles have a different consistency and flavor than any Italian pasta. To prepare them, you get some water boiling, toss the
noodles in for just one or two minutes, and then take them out and rinse with cold water to cool them, and toss them with just enough oil to stop them from sticking together.